Categories: Dressings/sauces
Ingredients
- 1-inch piece of fresh ginger, peeled and sliced
- 5 garlic cloves, peeled
- 2 tbsp. fennel seeds
- 1/2 cup fish sauce
- 1/4 cup gochugaru
- 1/4 cup toasted sesame oil
Directions
-
In a food processor, pulse the ginger, garlic and fennel seeds until finely chopped. Add the fish sauce, gochugaru, and oil. Process until almost smooth, about 30 seconds. Refrigerate in an airtight container for up to 2 weeks or freeze for up to 2 months. Makes about 1 cup.